Plum Berry Pie
When I was younger, I loved flipping through cookbooks and tagging recipes that looked exciting and tasty. I would never really consider the level of expertise they required; I just wanted to make something interesting. This yielded mixed results, but the fun, for me, was the cooking experience. I remember deciding to make an extravagant apple pie for desert one night, after finding the recipe in a Williams-Sonoma cookbook. And although I had never even made dough before, I decided to give it a shot and it actually turned out quite well. I continued to experiment with recipes and now pies have become a special occasion desert for us. This plum berry one I made on Monday night for Maggie’s arrival home from the UK. While I’m more hesitant to jump into complex recipes than when I was small, pie is something special I love to make, which is always much appreciated and well worth the effort.
Ingredients:
Two pie crusts (I used Martha Stewart’s Pate Brisee recipe which can be found here: http://www.marthastewart.com/317858/pate-brisee-pie-dough)
5-6 plums
1 pkg (6 oz) raspberries
1 large handful strawberries, sliced
1/2 cup blueberries
Juice of 1/2 a lemon
1 tsp cinnamon
2 tbsp sugar
1. Preheat your oven to 400 degrees.
2. Mix together the fruit, lemon juice, cinnamon and sugar in a large bowl.
3. Roll out the dough and place one crust into a pie dish, folding the edges in.
4. Pour fruit into the crust, mounding it slightly in the middle.
6. Top with the second crust, in whatever way you like. I made a lattice pattern here but you just also just cover the fruit with the whole crust.
7. Bake for 15 minutes, then lower heat to 350 and continue to bake, for another 45-50 minutes, or until golden brown. 
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